New York

Cheese and tomato, ploughman’s, egg mayonnaise, cheese salad… That’s kind of it for most vegetarian sandwich selections, well at least it was when I was growing up. These days things have a got a bit snazzier, with the addition of falafel and three bean wraps but it’s still all a bit uninspiring. I’m used to gazing gloomily at row upon row of delicious looking meaty sandwiches, only to find a sad-looking ploughman’s, a floppy falafel wrap or worse, a houmous and raw carrot sandwich on the bottom shelf. NO! Carrot doesn’t belong in a sandwich, end of. I know it’s best friends with houmous but I don’t care, spiralized raw carrot has no place in a sandwich, get out!
So, taking inspiration from the New York deli sandwich (minus the pastrami and salt beef) I came up with the ultimate veggie sarnie you wont find discarded in an M&S fridge. So piss off raw carrot, it’s time for a salty, cheesy, veggie sensation.

New York sub
Serves 1 / Hands on time 5 mins / Total time 10 mins / V
6 inch sub roll
Mayonaise
Dijon mustard
Wholegrain mustard
Handful of black olives
3-5 sliced jalapeños
Handful of rocket
3 slices tomato
2 slices red onion
A few pickles in vinegar, drained and sliced
Vegetarian mature cheddar, sliced
Small handful of red cabbage, thinly sliced

Method
1. I think making a sandwich is pretty self explanatory but I like to cram my sandwiches with filling so layering is very important. Be generous with the mayonnaise on the bottom layer and spread the dijon mustard and wholegrain mustard on the top.
2. Layer the bottom of the sub with the slices of tomato, season with salt and pepper and add the sliced red onion and red cabbage. Top with thick slices of cheese and start layering up the pickles, jalapeños and olives.
3. Finally stuff the sandwich in the middle with rocket, season with salt and pepper and devour.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.